Raspberry Jam Bundt with Peanut Butter Glaze is a lovely cake to enjoy on an afternoon break. There are no baking failures in my house. If something doesn't turn out perfectly, we will still happily eat it. I'm not talking about a pumpkin bread that has no fluff factor because it's missing the baking soda. That goes right in the garbage. But I'm talking about this raspberry bundt with peanut butter glaze.
Upon first glance, you may think it was intended to look as tempting as it does with the raspberry jam drizzling down the sides. You may think I melted a little of the jam and drizzled it on myself for the photos.
Nope. I sure didn't!
I think I left the cake about 5 minutes too long in the oven and some of the jam oozed all the way to the bottom of the pan and when I flipped it out...this is how it looked. I was intrigued. I wanted to take a bite before I added the peanut butter glaze but I had to be patient.
My kids, not so patient. My kids who I can't remember when the last time they ate a peanut butter and jam sandwich were arguing over the bowl with the peanut butter glaze.
"Mom!!!! It's not fair! You gave the bowl to him after you finished it for the cake...that's so NOT fair!"
Hmmm...my answer, "I thought you don't even like peanut butter." She doesn't really like it. But the glaze was so good and she also thought the cake was SOOOO good even though it reminded her of a PB & J sandwich.
So here is my idea for Jammy November for #BundtaMonth. A very easy and moist bundt that has a little bit of raspberry jam (was supposed to be in the middle but ended up on the top!) in it. A little bit of a peanut butter glaze drizzle...this is good. Really good! Go ahead and ask my neighbors who are huge PB and fans. They loved it!
Raspberry Jam Bundt with Peanut Butter Glaze
Prep Time: approx 15 minutes
Cook Time: approx 55-60 minutes
Ingredients (10-12 servings)
- 1 1/2 cups sugar
- 1/3 cup canola oil
- 6 tablespoons butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice (I used Limoncello)
- 2 cups all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 Tablespoons sour cream
- 1/2 cup raspberry jam (or your favorite jam)
- 2/3 cup confectioner's sugar
- 1 Tablespoon peanut butter
- 1 Tablespoon milk
Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated.
Stir in vanilla, lemon rind, and 2 tablespoons lemon juice (or limoncello).
In a large bowl, combine flours, powder, soda, and salt; set aside. In a small bowl, gently combine the blueberries (and blackberries if you're using them) with the extra 2 Tablespoons flour.
Combine buttermilk and sour cream.
Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture.
Spoon half the batter into prepared bundt pan. Spoon the jam on top of the batter, leaving a little border of batter around the sides. Spoon on the rest of the batter and smooth it out with a spatula. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
Remove cake from pan; cool on wire rack. Whisk together the peanut butter glaze ingredients. Add more milk if batter is too thick a teaspoon at a time. Drizzle on the glaze.